If you’ve ever fought with stubborn eggshells that cling to the whites and leave your hard-boiled eggs looking ragged, you’re not alone. These protein-rich snacks may be a kitchen favorite, but peeling them can feel like a test of patience.
Luckily, legendary French chef and TV personality Jacques Pépin has a brilliantly simple trick that makes peeling eggs effortless.
The Peeling Problem
Eggshells tend to stick because of a small air pocket inside the egg. As it cooks, the trapped air can cause the white to bond tightly to the shell, leading to broken pieces and messy results.
Pépin’s One-Step Solution
Before boiling, use a pin or thumbtack to make a tiny hole in the wider end of the egg.
Why it works:
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The hole allows the trapped air to escape while cooking.
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Without that air, the egg white doesn’t fuse to the shell.
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The result? A smooth egg that peels in seconds.
How to Try It
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Take a pin, needle, or thumbtack.
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Gently pierce the wider end of the egg—just enough for air to escape without cracking the shell.
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Boil your eggs as usual.
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Cool them, peel, and enjoy perfectly smooth egg whites.
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